Microbiology - Food Illness
Exercise :: Food Illness - Section 1
| 6. |
Botulism is caused by the presence of toxin developed by |
| A. |
Clostridium tyrobutyricum | | B. |
Clostridium sporogenes | | C. |
Clostridium botulinum | | D. |
none of these |
Answer: Option C
Explanation:
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| 7. |
Which of the following is true to prevent botulism from smoked fish? |
| A. |
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking | | B. |
Fish should be immediately frozen after packaging and kept frozen | | C. |
Good sanitation should be maintained throughout production and handling | | D. |
All of the above |
Answer: Option D
Explanation:
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| 8. |
Salmonellois is caused by the |
| A. |
enterotoxin of Salmonella spp | | B. |
endotoxin of Salmonella spp | | C. |
neurotoxin of Salmonella spp | | D. |
exoenterotoxin of Salmonella spp |
Answer: Option B
Explanation:
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| 9. |
Group I C. botulinum strains generally includes in |
| A. |
all types of strains (proteolytic)A, B and F | | B. |
all types of strains (non-proteolytic) E and F | | C. |
all types of strains (proteolytic)C, D and F | | D. |
none of the above |
Answer: Option A
Explanation:
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| 10. |
The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is |
Answer: Option C
Explanation:
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